Prep Time: 10 Minutes
Cook Time: 15 Minutes


Approx. Total/Net Carbs for Entire Dish: 
< 1 g / < 1 g


  • 8 scallops. rinsed and dried with abductor muscle removed

  • 4 slices of bacon, cut in half

  • Optional: 8 toothpicks

  • Salt and pepper to taste

Tips & Substitutions

  • How do I prepare scallops for cooking?

    • Rinse the scallops well under water and pat dry. This will ensure that no grit is left on them.

    • If you see a small rectangular piece of tissue on the side of your scallop that is tougher than the rest of the scallop tear it off. This is the abductor muscle. Wondering where the adductor muscle is? It's the part you’re eating! Now the abductor muscle might not be on all of your scallops as they sometimes come off in the cleaning process. If you miss a couple also don't worry - your scallops will still taste good.


  1. Preheat oven to 425 F.

  2. Wrap each scallop with a bacon half. You can either secure the bacon to the scallop with a toothpick or put the flap of the bacon underneath the scallop so it holds the bacon in place. In this second case, you’re not wrapping around the sides of the scallop but instead over the top.

  3. Line the scallops on a baking sheet and cook in the oven for 12-15 minutes. The time depends on the size of your scallops and thickness of your bacon. You are looking for the scallops to be opaque and the bacon to be fully cooked through.